Extraction canopies

As well as following this guideline, you should contact a Gas Safe registered engineer who holds a current Catering Equipment and Commercial Pipe work certificate of competence as he or she will be best placed to advise on gas safety regulations relative to commercial kitchen extraction systems.

A commercially constructed canopy is required over all cooking equipment - domestic hoods are not permitted. Grease filters must be fitted and be easily removable to encourage regular cleaning.

The extraction canopy is generally required to have a minimum extraction rate of 500 litres / per second / per square m across the base of the canopy.

The canopy should extend beyond the perimeter of the cooking equipment to be ventilated.

Dishwashers requiring greater than 7.5 kW electrical supply may require their own exhaust canopy.

Sometimes high-rise buildings have specific requirements regarding extraction canopies, so once again check with the local council.

Ceilings

Ceilings must be of dust proof, smooth faced, non-porous material painted with a washable paint of light colour.

Floors

Floors are required to be maintained in good repair, be of impervious, non-slip material and be able to be readily and thoroughly cleaned. They must be free from obstructions, such as a change in levels. Coving should extend around the perimeter of the kitchen floor. Adequate drainage must be provided.

Walls

All walls, doors and surrounds are required to be capable of being readily cleaned and should be finished with a smooth, durable and impervious material to a height of at least 1.8m above floor level.

Lighting

A well lit kitchen looks clean as well as providing a functional and safe working environment.

Fittings used in canopies are required to be of the vapor proof type and all kitchen fittings should have guards to prevent glass falling in the event of breakage.

Hand basins

An adequate supply of hot and cold water together with wash hand basins must be made. The provision of an electric hand dryer will ensure a hygienic means of drying hands.

Equipment location

All fixed cooking and refrigeration equipment must be located 150 mm from any wall unless it is sealed with a flexible sealing material or provided with castors to enable cleaning access behind and underneath the equipment.

Kitchen Planner part 1

Kitchen Planner part 2

Kitchen Planner part 3

Kitchen Planner part 5

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